Candied Sweet Potatoes

Recorded Fall, 2015. Family recipe used for decades. Baking in the skin rather than boiling keeps out water and concentrates the flavor and sugars, and is more easily controlled.

3 large sweet potatoes
3 T (50 g) butter
1/4 c (50 ml)  brown sugar
1/4 c (50 ml) water
2 t (10 ml) lemon juice
1 t (5 ml) ground cinnamon
salt and pepper
1/2 c (125 ml) walnut pieces

Choose sweet potatoes that are straight and uniform in width. Prick potatoes all over with a fork to release steam and microwave on high (@1250 W) until just soft, about 12 minutes, but do it in steps since they cook quickly toward the end. They will emit steam and juice when done, but don’t overcook. Texture should be soft but not mushy. Alternatively, bake the potatoes directly on the rack at 325 degrees F (165 C). When cool, peel off the skins, slice lengthwise and then into 3/4 inch thick (~2 cm) half-rounds. Heat the butter, sugar, and water in a medium non-stick skillet, stirring to form a syrup. Arrange the potato slices in the hot syrup, add the cinnamon, nuts and lemon juice and cook slowly uncovered, until tender, about 30 minutes, replacing water as it’s lost. Cover and keep warm until serving. Serves 6 to 8.

Marinade for Turkey Burritos

Developed November, 2015. Another way to use leftover roast turkey is to make turkey burritos. This marinade adds both moistness and ethnic flavor to the turkey meat. 

1 c water

1 t chicken base (Better Than Bouillon™ Reduced Sodium Chicken Base is good)

1/2 t sugar

1/2 t salt

1 t cumin

1/4 t garlic powder

1/4 t chili powder

Heat ingredients to a fast simmer in a small saucepan for a few minutes with stirring. Cover and cool until just warm. Add up to 10 ounces (300 g) sliced or shredded roast turkey meat to marinate for 15 minutes. Drain and use for burritos. After use, the meat-flavored marinade can be thickened with corn starch for use as a gravy, e.g., over rice or potatoes. Variation: Subsitute roast chicken breast meat.

Hint: Shock the Grounds to Make Better Coffee

Chemex Brewer (Public Domain)

Recorded December 9, 2015. About 50 years ago, DrDaddy and MrsDaddy brewed their morning coffee using a Chemex brewer. This brewer joins a filter holder and a flask into a single piece of Pyrex, with a collar of maple lashed at the neck with a genuine rawhide lace. Both 'green' and cool. Took paper filters, like in the lab. The recipe that was advocated for this manual drip system was to first 'shock' the dry grounds with very hot water and then, after a delay, continue to add hot water to the funnel as the brew passed through the bed of coffee grounds. The method produced a very good product, especially using whole beans purchased at the newly-opened roaster, across the street from the Pike Place Market. We were among the very first customers at Starbucks and we had our own blend. The method is easy to apply using an automatic drip coffeemaker and a microwave.

33 oz (1 L) spring water
6 T ground coffee, drip grind

Measure the water into the carafe. Pour about 6 ounces (ca 1.5 dl) of that into a microwave-safe vessel, such as a plastic measuring cup, and heat to boiling. Transfer the remaining water to the coffeemaker, and after 30 seconds, start the brewing.

Ranch Dressing

Recorded December 8, 2015. This recipe represents the simple one first used at a dude ranch outside Santa Barbara, California. Guests loved it. In time, the operators made it available commercially.

1/2 c (125 g) buttermilk
1/2 c (125 g) mayonnaise
1/4 t (2 ml) ground black pepper
1/4 t (2 ml) celery seed
1/4 t (2 ml) salt
1/8 t (1 ml) granulated garlic
1/8 t (1 ml) onion powder
fat pinch of dry thyme

Add the first two ingredients by weight or volume into a clean container with a tight-fitting lid. Add the others, by volume. Mix well. Hold for an hour before using to let flavors mature. Yields one cup. Easily doubled. Store cold.

Chinese Lion's Head Soup

Developed November, 2015 from an online recipe. Simple, fast, cheap, and so satisfying on a chilly night. Plump, flavorsome meat balls simmer in a light cabbage stock along with rice noodle squares. A one-pot supper ready in about 45 minutes.

Meatballs

1 lb (450 g) ground pork
1 large egg
2 T (30 ml) cornstarch
2 t (10 ml) dark sesame oil
1 T (15 ml) finely-minced fresh ginger root
1 t (5 ml) finely-minced garlic
1 t (5 ml) fish sauce
2 t (10 ml) salt
1 green onion, finely chopped

Soup

3 T (50 ml) vegetable oil
1-1/2 lb (700 g) napa cabbage
2 t (5 ml) ground mustard
4 T (60 ml) low-salt chicken concentrate (Better Than Bouillon™ is good) 
6 c (1.5 L) hot water
1 T (15 ml) soy sauce
4 oz (115 g) rice noodle squares, soaked in hot water until softened
2 t (10 ml) dark sesame oil
2 green onions, sliced across

Mix the meatball ingredients in a bowl using a wooden spoon in one direction until smooth and sticky. Chill for 30 minutes to firm up the meat mixture. Separate the cabbage into leaves, trim off tough bottoms, cut in half lengthwise and then across yielding eight pieces. Place noodles in a bowl, cover with hot tap water, and drain after 15 minutes. Heat the vegetable oil in a heavy six-quart saucepan on medium-high. When the oil shimmers, add the cabbage, stirring frequently, until cabbage is softened but not browned, about five minutes.  Add the hot water, the chicken concentrate, mustard powder, and soy sauce. Bring to a boil, then lower the heat to a fast simmer. Using a spoon and wet hands gently form 1 inch balls and drop them into the boiling soup, one by one. After adding the last ball, cover and simmer for five minutes. Stir in the drained rice noodles, replace cover and continue gentle cooking for another five minutes. Add salt according to taste, garnish with green onion, and drizzle on a little sesame oil. Serves four generously.

Ingredient: Vegetable Stock

Just as a rich chicken or veal stock forms the basis of many dishes in kitchens that use meats, a versatile vegetable stock does the same in the vegetarian kitchen. This recipe, which comprises about 40% vegetables initially, yields plenty of savory vegan stock for soups, broths, stews, gravies, and pan sauces. Developed Fall, 2015 from earlier experience with sauces and stocks.

6 qt (6 l) water
1 lb carrots, scrubbed and cut into large chunks
1 lb onions, skins on, trimmed and quartered
1/2 lb celery with leaves, coarsely chopped
1/4 lb mushrooms, cleaned, trimmed, and chopped
1/4 lb green cabbage, coarsely chopped
2 oz parsley sprigs
3 garlic cloves, crushed
10 black peppercorns
2 bay leaves

In a large pot set over high heat, add the water, vegetables, and seasonings. Cover and bring to a gentle boil. Uncover and adjust the heat to produce a fast simmer. Cook for about 45 minutes until all is very tender and cooked through. Cover and let cool. Pour through a fine strainer into a pot, but do not press on the residue. Discard the solids. Refrigerate stock up to a week or freeze in convenient portions in plastic zip-lock bags.

Oyster Mushroom Filling (for Crêpes or Omelets)

Crêpes Filled and Topped with Oyster Mushroom

A savory filling for crepes or omelets that exploits the tender flesh and mild flavor of oyster mushrooms. Easy and fast, a breakfast, brunch or supper entree in less than 30 minutes.

3-1/2 oz (100 g) oyster mushroom
2 oz (60 g) shallot, finely chopped
1 T (15 ml) olive oil
1 T (15 ml) butter
1/2 t (3 ml) minced garlic
1 sprig thyme
2  t (10 ml) porcini powder (optional)
1 T (15 ml) dry sherry
2 t (10 ml) all-purpose flour
1/2 c (125 ml) half and half or light cream
2 t (10 ml) lemon juice 
salt and white pepper

Cut away the tough root from each mushroom cluster, separate into 'leaves' and chop coarsely. Heat the oil and butter in a small non-stick skillet over medium. Add the shallots and a pinch of salt, cook gently for a few minutes, add the mushrooms and the thyme, salt lightly, cover, and continue cooking gently until the shallots are soft and translucent. Discard the thyme, add the garlic and porcini powder, and heat until fragrant. Add the sherry and cook until it has mostly evaporated. Stir in the flour and cook for a minute. Stir in the cream, raise the heat to a slow boil, and cook until the mixture thickens. Off heat, stir in the lemon juice, and season to taste. Fills two or three omelets, or six to eight crêpes.

Ingredient: Using Steam to Hard Cook Eggs

Cooking eggs with steam rather than boiling water offers many advantages. It's faster, more reliable, more energy efficient, and versatile. Steaming works as well for one egg or many. By starting cold, eggs rarely crack open. Even very fresh eggs peel easily. Developed Summer, 2015.

eggs
steamer basket
ice bath

Arrange a steamer basket, with the central handle removed, in a large sauté pan with a tight fitting lid. Add water to a depth of 3/4 inch (2 cm), place raw eggs in the basket, cover, and bring to a rapid boil. Reduce the heat to medium and steam 14 minutes. With tongs, remove each egg to an ice-cold bath, adding ice as necessary. After 1 minute, gently crack the egg shells all over. This will let water seep in between the shell and the egg. Return to the cold bath for 15 minutes to firm up. Under running water, lift away the shells, dry the eggs, and store cold, covered. Perfect for a quick nourishing snack or for egg salad.

Chinese-Style Cabbage Soup with Rice Noodles

Developed Spring-Summer, 2015. Quick, light nourishment providing hydration, savory cabbage, and carbohydrates from slippery rice noodles. 
Stock

1 qt (1 L) water
5 oz (150 g) napa cabbage, cut into 1 inch pieces
2 T (30 g) chicken base (Better Than Bouillon Organic Reduced Salt™ is good)
2 t salt

Seasonings

1 t sugar
1 T soy sauce (Kikkoman™ is good)
1 t Chinese rice wine
1 t fish sauce
1 t dark sesame oil

4 oz rice noodles, soaked 1/2 hour in cold water, and drained
Garnish

shreds of cooked chicken, pork, lamb, or beef
bean sprouts
sweet basil leaves

Bring the water, base, and salt to a boil in a three-quart covered saucepan. Add the cabbage and seasonings, reduce to a fast simmer, and cover. Cook until the cabbage is almost done. Add the noodles and simmer until tender, about 10 minutes. Ladle into bowls and offer garnishes. Variation: add prepared fish balls or pork balls when five minutes remain.

Poached Chicken

Adapted from Julia Child's original recipe (Mastering the Art of French Cooking, Volume II). An easy one-pot supper that is light but satisfying, a family favorite for more than 40 years. 

4 lb fryer, cut up, or breasts with attached ribs plus bone-in thighs
3 T butter
4 large carrots, peeled and cut into large diagonal pieces
1 large white onion, cut through poles into large wedges
3 ribs celery, cut into large diagonal pieces
1 leek, cleaned of soil and sliced across
2 c chicken stock
1 c dry white wine
1 t dry tarragon
salt and pepper

Skin chicken parts and trim away all visible fat. Heat a large heavy pot over medium, and add the butter. When sizzling stops, stir in the vegetables, and saute for five minutes. Add chicken, cover, and turn off heat for 5 minutes. Add stock, wine, and tarragon. Return to a simmer for 45 minutes. Season to taste with salt and pepper. Serve over steamed white rice in a deep bowl, along with the vegetables and broth. Serves four as a main course.

Hint: Keeping French bread fresh and [almost] ready to serve

Crusty French loaves such as baguettes add substantial flavor and nourishment to a meal but rapidly go stale. Freezing the whole loaf will preserve much of its freshness but is slow to defrost, which delays its use. A useful workaround is to divide the loaf into serving-size pieces (2 to 4 ounces), return them to plastic bag it was sold in – if suitable, and freeze. If the bag is perforated or made from paper, use a new plastic freezer bag instead. When it's time for a yeasty, crusty side to soup, salad, or spread, just take one and freeze the rest. Defrosts in less than 30 seconds in the µwave. Don't forget to mist and cover before microwaving bread.

Hint: Grating Hard Cheese

Grating a hard cheese such as Parmesan or gruyere for a quiche or similar dish that calls for a goodly amount of cheese can be tiring. To make the task less fatiguing, rotate the box grater so that it lies flat on the work surface with the handle facing you. Grip the handle with one hand and push the cheese away from you and down on the grater. Thus, instead of having to press the block of cheese firmly sideways against the grater, force is applied downwards and away, a much easier task, since it employs more and larger muscles.

Banana in Sweet and Sour Raspberry Cream

Developed August, 2015, as a departure from banana in light cream. Versatile, a breakfast, brunch, a rich snack, or dessert dish.

1 ripe banana, sliced attractively
2 T (30 g) sour cream
2 T (30 g) half-and-half or light cream
1/2 t (3 g) sugar
1 T (15 g) raspberry sauce

Add the dairy products and sugar to a serving bowl and mix well. Add the sliced banana and gently combine. Serve with a topping of fruit sauce. Mix before eating. Variation: Substitute strawberries or blueberries as the fruit and use a fruit sauce made from those alternate fruits.

Ingredient: Infants' Gas Relief Drops

Cooks may encounter troublesome foams as they boil foods. Preserves, chutneys, gravies, and the like often threaten to foam up and boil over during cooking. 

Long ago this problem was solved in the food industry by using materials which broke the bubbles by lowering the surface tension of the liquid. In the early 1960s food-safe silicone oils were applied to this problem. Dow Antifoam A was the first product in the class. [DrDaddy's daddy worked in Midland where Dow is based.] 

DOW Antifoam A is a smooth mixture of silicone oil with water (an emulsion). A few drops dramatically stops product foaming. A similar product is now available to cooks in drug stores. It relieves infants suffering from colic. [DrDaddy's first born suffered from colic for 150 straight days.] If it's safe enough for infants, it must safe for the rest of us.

Seafood Cocktail Sauce

Dveloped June, 2015. A traditional tomato-horseradish sauce for shrimp cocktails and other seafood dishes. Chilled shelled shrimp on a bed of crisp head lettuce, topped with a zesty sauce make a classic appetizer.

100 g (7 T)  chili sauce (Heinz™ is good)
25 g (2 T) prepared white horseradish (Kraft™ is good)
3 g (1/2 t) lemon juice
2 ml (1/4 t) salt
1/2 ml (1/8 t) sriracha

Combine ingredients, store cold in a tightly-covered container, and allow the sauce to mature overnight. Provides about 7.5 carbohydrate per 30 g (2 tablespoon) serving.

Skillet Garlic Toast

Developed June, 2015. Add crunch and flavor to soups and salads, in a few minutes on the stovetop from pantry ingredients. For a similar product prepared in a toaster oven see this recipe.

4 oz (115 g) supermarket French bread
low-fat margarine
granulated garlic
grated parmesan cheese

Preheat a small nonstick skillet over medium heat. Slice the bread crosswise into half-inch thick slices. Spread each slice thinly with margarine and lightly dust on the garlic. Spread the garlic into the margarine. Spoon cheese onto each slice, and press it into the margarine. Invert a slice onto the hot skillet and press firmly. Repeat with the other slices. Toast until lightly browned, about 2 minutes. Turn the slices over, mist lightly with water, and cover. Steam for about a minute. Serves one or two.

Meat-Cheese Appetizer Rolls

Like many, DrDaddy and Family want to reduce their intake of starches and sugars ('carbs'), and consume fewer calories of all kinds. After carbs, only two food groups remain, protein-rich foods, and fats. What to eat late afternoon, when hunger often develops? These high-protein snacks make a good choice. They deliver virtually no carbs, are quick to prepare, and quickly tame the hunger pangs.

2 slices, about 2 oz (60 g) thinly-sliced delicatessen roast beef, corn beef, turkey, or chicken
Dijon mustard
1 oz sliced Swiss cheese

Cut the cheese into wide strips. Stretch out a beef slice, spread mustard along its length, position the cheese, and roll up from the wider end. Slice across to yield bite-size pieces.

Mushroom Soup

Developed June, 2015. This recipe delivers deep mushroom flavor in less than 30 minutes. It was devised starting from a recipe in a Good Housekeeping cookbook with the aims to intensify and brighten the flavor, to cut calories, and decrease saturated fat.

1 lb white or brown mushrooms
2 oz olive oil
2 oz butter
1/2 c coarsely chopped onion
1/3 c all-purpose flour
3-1/2 c chicken or vegetable stock
salt to taste
1/2 t ground black pepper
2 T lemon juice
2/3 c half and half or light cream

Wipe mushrooms with a damp paper towel. Remove the stems, chop finely and set aside. Slice the mushroom caps thinly. Heat oil in a 4-quart sauce pan and add the butter. When bubbling stops, stir in the mushrooms and 1 teaspoon of salt. Cook over medium high until browned, stirring often. With a slotted spoon, remove mushrooms to a bowl leaving the juices behind in the pan. Heat the pan, adding more oil as needed. Add chopped stems and sliced onions, and saute until tender. Stir in the flour and cook for 1 minute. Slowly stir in the stock, bring to a fast simmer and cook until it thickens. With an immersion blender, blend until smooth. Stir in the mushrooms and simmer a few minutes. Stir in the lemon juice, pepper, cream, and salt to taste. Serve warm. Serves 4 to 6. Skillet garlic toast makes a good side.

Ginger Scallion Sauce

Adapted from a recipe downloaded from Salon.com. Although it is made from only a few simple ingredients, it delivers complex, spicy, savory flavor that complements mild-flavoried meats. It's potent; a little goes a long way. Low in carbs, this sauce turns a high-protein snack into a satisfying small meal. H/T to Ben for sharing the link

1 oz (30 g) fresh ginger root, peeled and cut into small chunks
4 oz (115 g) scallions, cut into 1-inch lengths
1/2 c (125 ml) vegetable oil such as peanut or another high-smoke-point oil
1 T (15 ml) coarse salt

Finely mince the ginger in a food processor and transfer it a large heatproof bowl. Mince the scallions in the food processor and add it to the ginger. Thoroughly mix in the salt. Heat the oil in a pan until wisps of smoke appear, then cautiously pour the hot oil over the ginger-scallion mixture. It will sizzle. Stir with a wooden spoon to combine. Let cool to room temperature. Stored in a tightly-closed container in the refrigerator, it will keep for months. Dip warm or cold thinly sliced meats, such as chicken, veal, turkey, or pork, bite by bite. 

Banana in Raspberry Sauce and Cream

Breakfast ready!

Prepared April 22, 2015. Delicious, nourishing, and quick.

1 ripe banana, halved lengthwise and sliced on the bias
2 T (30 ml) cold raspberry sauce
2 T (30 ml) light cream

Place the sliced banana into an 8 oz bowl. Spoon the sauce over the fruit and pour on the cream. Serves one.